Ratatouille - a classic vegetable dish from the south of France that can be enjoyed both cold and warm. You can serve this on its own with crusty bread, for a savoury crepe filling, or with creamy polenta.
7 people made this
150g onions, finely chopped
1 red pepper, diced
1 yellow pepper, diced
300g aubergine, diced
300g courgette, sliced
300g tomatoes, diced
2 garlic cloves, finely chopped
3 to 6 tablespoons olive oil
1 tablespoon tomato puree
1 sprig rosemary, finely chopped
1 sprig thyme, finely chopped
freshly ground black pepper to taste
Method Prep:20min › Cook:50min › Extra time:1hr10min › Ready in:2hr20min
Heat the olive oil in a deep pan and fry the onions until translucent. Remove from pan and set aside. Briefly fry the vegetables (except tomatoes) one after another in olive oil over medium heat in the same pan until slightly brown. Remove from the pan and drain in a sieve.
Place all fried vegetables back into the pan, along with the tomatoes, tomato puree, garlic, rosemary and thyme, and season with salt and add pepper. Simmer with lid not fully closed on a low heat for 20-25 minutes. Finally, season again to taste with salt, pepper or spices.